American pancakes

American pancakes, as opposed to ours, are smaller and thicker.

Since baking-powder is added into the batter, their texture is also different, fluffy.

They are easily prepared and we can serve them as a sweet breakfast, light dinner or quickly make them

when we are in the mood for something sweet.

This is one of various recipes, and these measurements suffice for about 15 small pancakes. The Americans often don't state the quantity of ingredients in their recipes in grams and decilitres, but in cups and spoons. It is like that in this recipe, as well. I have used a 2dl glass.

You can serve these pancakes with fruits or honey, maple, fruit or chocolate syrup.

Ingredients:

(for about 15 pancakes)

1 cup plain flour

1-2 spoons sugar

2 teespoons baking powder (1 sachet)

a pinch of salt

1 cup of milk

1 egg

2 spoons melted butter

a little oil (for the pan)

Preparation

Put the dry ingredients in one bowl and mix them, and in an other bowl the wet ingredients.

Mix well both dry and wet ingredients with an egg-beater until you get an even mixture.

Heat up the pan and add a few drops of oil, then place carefully into the hot pan small amounts of the mixture - rather not fry too many pancakes at once.

When bubbles form on the edges, turn the pancakes with a broad spatula and fry a bit from the other side.